Protein Upgrade | Spicy Laotian ORGANIC Beef & Cauliflower Larb
with Chopped Cucumbers
Cooking time
10 minutes
Servings
2/4
Calories
480 /serving
Lemongrass, hot chilies and lime power up this minced meat salad, a fragrant treat from Laos and Thailand. Ground beef—certified organic, so it’s better for you and the environment—provides key paleo proteins, bolstered with riced cauliflower, and set off by the freshness of lettuce, cucumbers and mint leaves.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 1 Head of Boston lettuce
- 2 Cucumbers
- 15ml Minced garlic
- 1 Lime
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 14g Mint
- 15g Minced lemongrass
- 15ml Sambal oelek
Contains: Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
11 g
Sodium
290 mg
Total Carb
17 g
Sugars
5 g
Protein
37 g
Fibre
5 g
Preparation
Start the larb
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef*, garlic, lemongrass and cauliflower rice; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
- Meanwhile, quarter the lime.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Pick the mint leaves off the stems; tear the leaves.
- Separate the lettuce leaves.
Finish the larb
- To the pan, add the sambal oelek (add ½ for medium spicy) and juice of ½ the lime wedges.
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the larb and cucumbers.
- Garnish with the mint and remaining lime wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
